Oyster And Spinach Salad

Preparation:

Preparation: Thoroughly brush the oysters under running water, open them and remove the fruit using a knife. In a saucepan mix the wine with the shallot and boil it until it reduces by half, then add the oysters and boil again for a few seconds. Immediately remove from the heat and immerse the saucepan in a container filled with ice so that the preparation cools down quickly, stopping the cooking. Then remove the oysters and boil their cooking liquid again until it is reduced to two tablespoons. Then add, mixing, the mustard, oil and vinegar and season with salt and pepper. Wash the courgettes, hollow them out using a corer, then blanch them briefly in salted water and leave to cool. Cook the carrots in a saucepan with water, salt and a pinch of sugar, making sure they remain al dente. When the carrots are cold, insert one into each zucchini and thinly slice the latter. Put the raw or lightly blanched spinach in 4 individual plates, garnish with the oysters and carrot zucchini slices, season with the mustard sauce and sprinkle with the chopped chives.